Angel Cake

• 1 c. cake flour
• 1 1/2 c. sugar, divided
• egg whites from 5 large eggs
• 1 1/4 tsp. cream of tartar
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1/8 tsp. salt

1. Sift flour and 1/2 cup sugar 4 times and set aside.
2. Ina large bowl combine egg whites, cream of tartar, extracts and salt.
3. Beat on high until mixture stands in high peaks.
4. Mixture should be moist and glossy.
5. Add remaining sugar 1/4 cup at a time, beating well after each addition.
6. Sift flour mixture 1/4 at a time over egg mixture.
7. Fold this in gently about 15 strokes after each addition.
8. Spoon batter into a 10-inch ungreased tube pan.
9. Pan will be very full.
10. Bake at 375u0b0 for 34 to 40 minutes or until top is golden.
11. Immediately invert cake when cool.
12. Loosen sides and remove.

cake flour, sugar, egg whites, cream of tartar, vanilla, almond extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830114 (may not work)